I probably discovered the best Twitter hashtag today: #giveaway. This is golden my friends. Golden. I was so caught up in entering giveaways that I even entered to win a homemade, wooden mermaid someone whittled (read: I WAS GOING CRAZY). I bestow upon you this hashtag in the hopes that it makes you as happy as it made me.
I also have a happy recipe to share. This is the first recipe I tried from my Joy the Baker Cookbook that I got as a Christmas present (thanks, hubs! you know what I like!). It did not disappoint. I basically ate these cakes as a savory snack.
I will warn you that they took a bit longer to make than I was anticipating, but once I started, I was all in. Hope you enjoy!
Grate your potato and zucchini, sprinkle with half the salt, and drain in a colander for 10 minutes.
Cook the diced onion in 2 tablespoons olive oil for 5 minutes.
Add the minced garlic and cook for an additional minute.
In a large pan over medium heat, drop batter by rounded tablespoons. Flatten slightly with a fork. (If you look closely in the oil, you can see my self-portrait. Eep!)
Potato and Zucchini Hash Brown Cakes
Makes 12 to 16 cakes
4 tablespoons olive oil, divided
1/4 cup diced yellow onion
1 clove garlic, minced
2 cups grated zucchini
2 cups peeled and grated potato
1 teaspoon salt, divided
2 large eggs
1/3 cup flour
1/2 teaspoon baking powder
sour cream for serving
paprika for serving
Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes, until the onion is softened. Add the minced garlic and cook for another minute. Remove from heat, and set aside.
Place the grated zucchini and potato in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to eliminate any excess water.
Meanwhile, whisk together the eggs, flour, baking powder, and remaining 1/2 teaspoon salt. Blot the zucchini and potato with a paper towel to drain excess water. Add onions, garlic, zucchini, and potato to the egg/flour mixture, and stir until combined.
Heat the remaining 2 tablespoons olive oil in the frying pan used to cook the onions. Portion the batter into rounded tablespoons, and drop into the pan. Flatten slightly with a fork to make round, flattened cakes. Cook for 2 minutes on each side, and keep warm in oven until ready to serve. Top with sour cream and sprinkled paprika.
Adapted from Joy the Baker Cookbook